Tiramisu With pistachios

Pistachio tiramisu is more than a simple variant, it is a delicious and complete dessert with a completely different taste and flavor than the original.

Do you want a classic dessert from the Italian tradition, but perhaps revisited in a delicious variant ? Then you have come to the correct place! With this pistachio tiramisu you will not only feel like a real pastry chef, but you will bring to your table a colourful, delicious dessert that will surprise everyone!

The pistachio cream tiramisu, if possible, is even more delicious than the classic one. It is prepared with the classic union of ladyfingers and coffee , immersed in mascarpone cream, eggs and pistachio cream. Furthermore, we make it in practical single portions, making it a perfect dessert at the end of every meal and for sensational snacks.

Try it at home too: this delicious dessert will not disappoint you!

How to make pistachio tiramisu

1. First, separate the yolks from the whites and start whipping the yolks with an electric whisk.
2. Now make the syrup by heating the sugar with the water . Once it has become nice and thick and has reached 121°C, turn off the heat.
3. While whipping the egg yolks, add the hot syrup , continuing to beat with the whisk until you obtain a nice frothy mixture.
4. Now whip the egg whites until stiff, and also in this case slowly pour in the hot syrup while whisking, so as to pasteurize them.
5. Add the mascarpone to the yolk mixture, now voluminous and shiny, incorporating it with a kitchen spatula making delicate movements from bottom to top so as not to dismantle them.
6. Now add the pistachio cream and mix all the ingredients well.
7. Finally, add the whipped egg whites until stiff, always being careful not to dismantle the mixture.
8. Take a plate and pour the coffee, which you will dilute with water or milk.
9. Soak the ladyfingers in the coffee and place them on the bottom of your single-portion glasses or on a baking tray.
10. Start alternating layers of cream with layers of soaked ladyfingers and finish with a nice spoonful of mascarpone cream.
11. Finally decorate with chopped pistachios and leave to rest in the refrigerator for a couple of hours.
12. Serve cold and enjoy your meal!

If you wish, you can also add a sprinkling of cocoa on top : it goes very well with the pistachio. To you the choice! If you like pistachio desserts, you can't miss trying this fantastic pistachio cake !

And here is a video recipe very similar to our preparation, apart from the pasteurization of the eggs:

How to make pistachio tiramisu without eggs

Many don't like putting eggs in tiramisu because the pasteurization part isn't very simple (or because they aren't sure of their freshness). For this reason, with a few small adjustments to the recipe, we will also explain how to make pistachio tiramisu without eggs. From the ingredients indicated, eliminate the eggs and sugar, then reduce the mascarpone to 300 g and add 300 g of whipping cream.

1. Place the mascarpone and pistachio cream in a bowl and mix together with the help of an electric whisk.
2. Separately, whip the cream and add it to the cream with the help of a spatula and making movements from top to bottom so as not to dismantle it.
3. Now you can proceed as with the previous recipe: pour the coffee into a dish and add the milk or water.
4. Soak the ladyfingers in coffee and arrange them in single portions or on a baking tray.
5. Start layering the cream and biscuits, finishing with the cream, a sprinkling of cocoa powder and the grains.
6. Complete with chopped pistachios and place in the fridge to rest for a couple of hours . If you can resist it longer, the better: everyone knows that tiramisu is better the next day!

Consume it within 3 days , always keeping it in the fridge, covered with cling film.

Primo Chef's advice

Purists don't mind, but we want to leave you with some more advice and modifications to make your pistachio tiramisu personalized and unforgettable .

• If you prefer them, you can use pavesini or dry biscuits , adopting a few small precautions. The pavesini, in fact, will need to be soaked much less than the ladyfingers, while the biscuits, on the contrary, will require more coffee.
• Don't like coffee, or will you serve it to the little ones too? Milk will be a great substitute!
• Leave the mascarpone out of the fridge for at least 30 minutes , it will be much easier to work with.
• You can also add a small glass of liqueur to the pistachio mascarpone cream: we think that rum is perfect with pistachio but it depends on your personal taste.
• We opted for single portions to make this quick and simple dessert very elegant and perfect for a dinner or lunch with guests, however you can also prepare it in a rectangular baking dish and, in this case, you won't even have to break the ladyfingers.
• Finally, for the tastiest variant of all, add a layer of Nutella between the layers, heating it slightly in a bain-marie to thin it out if necessary.

You love the classics, here is the classic tiramisu recipe : which is your favourite?

storage

Store this quick dessert in the fridge, covered with cling film for a maximum of 2/3 days . We do not recommend freezing in the freezer.

Read also

Here is the original recipe for tiramisu, the King of traditional Italian desserts!